Recipes | Fruits From Chile
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Ingredients

  • 12 slices Applewood smoked bacon, cooked crisp and chopped
  • 1/2 stick butter, unsalted, soft
  • 8 slices sourdough bread
  • 3/4 pound Brie, sliced
  • 1/2 pound Chilean grapes, cut in half
  • 1 ounce arugula
  • salt and freshly ground pepper to taste

Directions

Spread butter on one sides of each of the sliced bread. Layer the un-buttered sides of 4 of the bread slices with equal amounts of Brie, chopped bacon, grapes and arugula. Top with remaining bread slices, buttered sides up. Cook sandwiches on a griddle until Brie has melted and the bread is golden brown on each side. Slice in half and serve.

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